Angelica and Codonopsis Yam Pork Kidney
A Zhejiang-style dish believed to nourish the blood, boost energy, and tonify the kidneys. Traditionally used for palpitations, shortness of breath, and lower back soreness.
Ingredients
Angelica (Dang Gui)
to taste
Codonopsis (Dang Shen)
to taste
Chinese yam
to taste
Pork kidney
to taste
Soy sauce
to taste
Vinegar
to taste
Julienned ginger
to taste
Minced garlic
to taste
Sesame oil
to taste
Instructions
1
Step 1
Cut the pork kidney in half, remove the tough membrane, rinse it clean, and place it in a pot.
2
Step 2
Place the angelica, codonopsis, and Chinese yam into a cheesecloth bag, tie the opening tightly, and put the bag into the same pot.
3
Step 3
Add an appropriate amount of water to the pot and stew until the pork kidney is fully cooked through. Remove the pork kidney, let it cool, then slice it and arrange on a plate. Mix the soy sauce, vinegar, julienned ginger, minced garlic, and sesame oil with the pork kidney slices and serve.
